• Recipe by Alida Ryder

    Baguette with smoked salmon and granadilla

    Serves: 4
    Cooking Time: 10 mins


    • 150g cream cheese, room temperature
    • 1 fresh baguette, halved lengthways and toasted
    • 200g smoked salmon ribbons
    • 2 granadillas, halved and pulp removed
    • 1 red onion, thinly sliced
    • microgreens, to garnish



    Spread the cream cheese onto the baguette and top with the smoked salmon ribbons and granadilla pulp.


    Add a few pieces of red onion, garnish with microgreens and serve immediately.